Sliced Almonds (2 Tbsp)
. Deseed and quarter the
Kalamata Olives (1/4 cup)
. Trim the
Green Beans (2 cups)
. Chop the
Italian Flat-Leaf Parsley (1/4 cup)
. Drain and chop the
Sun-Dried Tomatoes (1/2 cup)
Garlic (2 cloves)
and dice the
Red Onions (1/4 cup)
. Thinly slice the
on the diagonal. In a 3 quart saucepan, bring
Water (6 cups)
Salt (1 tsp)
to a boil. Add green beans to water, and cook 3-4 minutes.
Meanwhile, prepare an ice bath. In a medium bowl, add 2-3 cups of ice and equal amounts of water. With tongs, or a slotted spoon, transfer green beans to the ice bath to halt cooking and preserve their bright green color.
Wild Rice (1 cup)
to the green beans water, and stir. Reduce heat to medium, and cook for 30 minutes with lid askew.
Strain water from rice, and return rice to pot. Cover with lid, and set back on burner with heat off for 20-30 minutes.
Remove green beans from ice bath. Dry them with paper towels. Cut into bite sized pieces, and transfer to a large bowl.
Add sun dried tomatoes, scallions, red onion, kalamata olives, italian parsley, and the
Dried Cranberries (1/2 cup)
. Toss to combine.
To make dressing, combine minced garlic,
Whole Grain Dijon Mustard (1 Tbsp)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
, oil from
Sun-Dried Tomatoes in Olive Oil (2 Tbsp)
Olive Oil (2 Tbsp)
Sherry Vinegar (2 Tbsp)
in a small bowl.
Briskly whisk to emulsify dressing. Set aside. Add wild rice to green beans mixture. Toss to combine, then add dressing and toss again.
Just before serving, sprinkle with sliced almonds. Enjoy!